With Liquid Mango Yolk, Salsa en Polvo and Lime
When it’s finely diced, ripe papaya can almost pass for diced raw tuna or beef from both an appearance and texture perspective. Ripe papaya is silky and creamy; when it’s dressed with a little lime (or lemon), it’s truly amazing. Add Salsa en Polvo and the fruit’s flavor simply explodes. This dry seasoning is made from ground chile pepper and dried lime juice. A touch of dried, ground Sumac adds a little heat, a much needed tang and a slight touch of savory to the mix. You can find both ingredients at Williams-Sonoma, as well as Mexican grocery/specialty stores. As for the “yolk,” it comes courtesy of smoothly pureed mango. Prep is easy: Simply spoon the papaya mix into a ring mold and garnish with a few papaya seeds and lime zest, and you have a simple, yet elegant dish that provides the perfect ending for Easter dinner.
- 3 cups Meridol Papaya, ripe, peeled, de-seeded (save some seeds for garnish) fine dice
- 1 Lime, finely zest 1/2 of the lime; the rest can be zested into thin strips for garnish and set aside
- 1 Lime, juice of (from lime above)
- 1/2 tsp. Salsa en Polvo, plus more for garnish
- 1/4 tsp. Sumac, dried, ground
- 1/2 Mango, ripe, pitted, peeled, blended at high speed until entirely smooth
Just before serving, combine the papaya, lime zest/juice, Salsa en Palvo and Sumac in a small mixing bowl and toss well. Spoon the mixture into three-inch-sized ring molds, in the center of chilled dessert plates, pressing down to compact the papaya. Using the back of a spoon, press it into the top of the papaya mold to create an egg-yolk-sized divot. Spoon the mango into the divot. Garnish with lime zest strips and sprinkle the plate with a touch more of the Salsa en Palvo. Serve immediately.